Calamansi Chicken is a tasty take on a popular Chinese takeout. Crisp chicken pieces are drenched in a sweet and tangy citrus sauce for a delicious dish that’s sure to be a family favorite.
Calamansi Chicken
Calamansi Chicken takes inspiration from the popular American-Chinese takeout, orange chicken, with a Filipino cuisine twist thanks to fresh calamansi juice instead of orange juice!
Bite-size chicken thighs are lightly battered, deep-fried until crisp and golden, and coated in a citrus calamansi sauce. The tasty dish makes an easy and delicious midweek meal served with steamed rice and a side of steamed veggies!
What is calamansi
Calamansi, or calamondin, is a small citrus fruit with bright orange flesh that tastes sour with a slight sweetness. The skin of the calamansi goes from green to orange during ripening and is likened to a cross between a lime and a mandarin with a citrus-floral aroma.
This citrus fruit is predominantly cultivated in the Philippines and, as such, has become a popular ingredient in Filipino cuisine.
Cooking Tips
- Fresh calamansi juice is a crucial ingredient in this dish. Use freshly squeezed juice for the best flavor.
- Cut the chicken in uniform sizes to ensure even cooking.
- Throw any remaining marinade away that has been in contact with the raw chicken for food safety reasons.
How to serve and store
- Serve this calamansi chicken as a main dish with steamed rice and vegetables. Make it a tasty Asian-themed combo meal with chow mein!
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a wide pan over low heat or microwave at 1 to 2-minute intervals until completely heated.
Frequently Asked Questions
What Is The English Name For Calamansi?
The English name for Calamansi is Philippine lime, although it’s also known as Philippine lemon.
Can Calamansi Tenderize Meat?
Yes! Calamansi juice is high in acidity, making it ideal for tenderizing meat by breaking down the fibers and softening the meat. It also adds complexity to the flavor of the meat and the dish overall.
Calamansi Chicken
Enjoy a classic Chinese restaurant favorite with a Pinoy twist! This calamansi chicken with juicy chicken in a sweet and tangy sauce is sure to be a dinner hit! Perfect with steamed rice!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine
- 2 egg whites
- 1 tablespoon cornstarch
- canola oil
- sesame seeds, toasted
- green onions, chopped
For The Calamansi Sauce
- ½ cup calamansi juice
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- ¼ cup brown sugar
- 2 cloves garlic, peeled and finely minced
- 1 thumb-size ginger, peeled and finely grated
- ½ teaspoon red chili flakes
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- In a bowl, combine chicken, soy sauce, and Chinese cooking wine. Marinate in the refrigerator for about 20 to 30 minutes. Drain chicken, discarding liquid.
- In a bowl, combine egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
- In a thick-bottomed, deep pan over medium heat, heat oil. Add chicken pieces and stir to prevent them from lumping together. Deep-fry for about 5 to 6 minutes or until golden.
- With a slotted spoon, remove from heat and drain on a wire rack.
- In a pan, heat about 1 tablespoon oil. Add garlic and ginger and cook until softened.
- In a bowl, combine calamansi juice, 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, sesame oil, brown sugar, and red chili flakes.
- Add the sauce mixture to the pan and cook, stirring regularly, until sugar is dissolved.
- In a bowl, combine cornstarch and water and stir until smooth. Slowly add to calamansi sauce, whisking vigorously to prevent lumps. Continue to cook for about 1 to 2 minutes or until thickened.
- Add fried chicken pieces and toss to coat with the sauce fully.
- Place on a serving platter and garnish with sesame seeds and green onions. Serve hot.
Notes
- Fresh calamansi juice is a crucial ingredient in this dish. Use freshly squeezed juice for the best flavor.
- Cut the chicken in uniform sizes to ensure even cooking.
- Throw any remaining marinade away that has been in contact with the raw chicken for food safety reasons.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
